How to BBQ the Perfect Steak

Posted on August 1, 2012

BBQ – delicious, flavorful, tender, mesquite, heat, outdoors, friends and family, these are the words that come to mind when I think of a BBQ. While at a recent family BBQ, I started to think about the various things you need to consider before you BBQ a perfect steak.

Before you start to BBQ your perfect steak, it is important to allow your steak to reach room temperature, this helps to BBQ a steak faster and more evenly. Don’t forget to season your steak with black pepper and kosher salt, although the seasoning is entirely a personal preference and you can use your favorite seasonings of choice.

Preheat the grill as hot as it will go and before putting on your steaks you should oil the grate. Place each steak on the grill for one minute then turn and grill on the second side for an additional minute. Some BBQ’s have a searing section and this is this is the perfect opportunity to try it out. When placing your steak back on the grill make sure to turn and rotate 45 degrees and grill for half the remaining cooking time turning over only once on the other side for the remaining time to get a nice diamond pattern of grill marks.

Remove your steak from the BBQ when it has reached your desired doneness. You can use the pressure test to check your steak by using your index finger, press down on the middle of your steak, a rare steak will be soft, a medium steak will be firm but will spring back up, a well done steak will be firm with no spring.

Another important trick is to let the steaks rest for 5 minutes before serving. This will allow the natural juices to flow out from the center and redistribute the moisture, leaving you with a perfect, juicy steak.

The tenderness of a steak is another thing to consider before you BBQ your perfect steak. While NY steaks can be seasoned and grilled, other meats, which aren’t as tender, such as flank steak or flat iron steaks need to be marinated a day in advance. Below is a simple marinade you can use the day before barbecuing. Per pound of meat use the following recipe:

• White Balsamic Vinegar 1 L

• Thyme 1 bunch

• Garlic 1 bulb

• Peppercorns Whole 1 oz.

• Bay Leaf 4 Leaves

Allow the meat to marinate overnight in the fridge. When ready to barbecue remove from marinade, season, and barbecue until desired doneness.

A BBQ wouldn’t be complete without The Old Mill Inn’s favorite BBQ sauce recipe to enhance your meat. The great thing about this sauce is its versatility, as it goes well with a lot of different proteins such as chicken, wings, quail, ribs, and pork, The Old Mill Inn secret BBQ recipe is as follows:

• 1 can of ketchup / 16 FL oz.

• 1 tsp. of mustard seeds

• 5 pcs garlic chopped

• 1 tsp. oregano

• ½ jar chipotle peppers

• 30 grams brown sugar

• 1 Spanish onion chopped

The next time you have friends and family over for a BBQ keep these suggestions in mind and your guests will be happy and satisfied. Happy barbecuing!